Please use this identifier to cite or link to this item:

TitleCopper stress in grapevine
Author(s)Martins, Viviana
Teixeira, António
Hanana, Mohsen
Blumwald, Eduardo
Gerós, H.
KeywordsBordeaux mixture
Intracellular transport
Mineral balance
Nitrogen metabolism
Sugar accumulation
Issue date25-Mar-2016
PublisherWiley Blackwell
Abstract(s)Copper-based fungicides are widely used mainly in organic viticulture, since the discovery of the Bordeaux mixture in the late 1800s. Copper sprays in vineyards can modify several aspects of grapevine physiology and metabolism by regulating the partitioning patterns of several mineral elements, including K, Ca and N, and the accumulation of sugars, nitrogen and lipids. The sequestration of Cu in the vacuole of grape cells constitutes a mechanism for toxic avoidance and several transporters belonging to the Ctr family may account for its distribution within the cell. The expression of VvCTrs in leaves and berries is modulated by the application of Bordeaux mixture throughout the fructification season. Moreover, Cu sprays also modify the microbiome of grape berry and soil. High Cu levels also affect the fermentation process indirectly by controlling the composition of the must and yeast communities and, directly, by compromising yeast growth and alcoholic fermentation kinetics, having great repercussions in the development of varietal and fermentative aromas in wine.
Appears in Collections:DBio - Livros e Capítulos de Livros/Books and Books Chapters

Files in This Item:
File Description SizeFormat 
(13) Martins et al.pdf2,14 MBAdobe PDFView/Open    Request a copy!

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu Currículo DeGóis